At a glance
You're building a stunning tower of cream-filled choux puffs here, and the real magic happens when you master the choux dough and nail those light, airy bakes. The trickiest part is piping and filling those little puffs—a hand mixer helps with the dough, and a piping bag is your best friend for both steps. Once everything's assembled, you get to have fun decorating with caramel, chocolate, or whatever catches your eye.
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Make the dough
Bring salted water to a boil in a saucepan. Add the butter and let it melt. Stirring constantly, add all the flour at once. Keep stirring vigorously over low heat for about 2 minutes. Transfer to a bowl and let it cool slightly.
For this step
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Add the eggs
Then gradually beat in the eggs, one at a time, stirring constantly. It's best to use a hand-held electric mixer with whisk attachments.
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Pipe onto the baking sheet
Transfer the dough into a piping bag and pipe small mounds, about the size of a walnut, onto a baking sheet lined with parchment paper. If you'd rather not bother with a piping bag and washing up all the nozzles, you can simply spoon the dough onto the sheet with a teaspoon.
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